The Best Chocolate Peanut Butter Chip Cookies

The Best Chocolate Peanut Butter Chip Cookies is a cookie recipe built around butter, granulated sugar and packed light brown sugar. Plan on 30 to 36 cookies and about 36 minutes.

• Yield 30 to 36 cookies
• Ready in 36 minutes
• Prep 25 minutes
• Cook 11 minutes

Ingredients

• 1 cup butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 2/3 cup natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 to 2 cups peanut butter chips (a 10-ounce bag)

Instructions

1. Preheat oven to 350 degrees F. Line two or three half sheet pans with parchment paper, lightly grease with cooking spray, and set aside.
2. In a bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until light and creamy, 1 to 2 minutes.
3. Add the eggs and vanilla and mix until well-combined. Scrape down the sides of the bowl as needed.
4. In a separate bowl, whisk or sift together the flour, cocoa powder, baking soda and salt (this helps eliminate pesky small lumps that are common in cocoa powder).
5. Add the dry ingredients to the wet ingredients and mix until combined and no dry streaks remain. Add the peanut butter chips and mix (with the mixer or by hand if you don't want the chips to break apart) until combined.
6. Scoop the cookie dough into 2-tablespoon size portions (I use a #40 medium cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets.
7. Bake for 10 to 11 minutes until the cookies are just set around the edges and slightly crackly on top. For super soft and chewy cookies, don't over bake.
8. Let the cookies rest on the baking sheets for a couple minutes before moving to a wire rack to cool completely.

Cool the cookies on the sheet for a few minutes, then move them to a rack.